Oil (for greasing)
500 g of strawberries
1/3 cup of water (80 ml)
1 envelope of unsalted gelatin powder (12 g)
3/4 cup of sugar (135 g)
1/4 cup of Porto wine (60 ml)
For the sauce
1 cup of natural yogurt (200 g)
1/2 cup of sugar (90 g)
1 cup of mint leaves (40 g)
1/2 cup of heavy cream (120 ml)
Oil (for greasing)
500 g of strawberries
1/3 cup of water (80 ml)
1 envelope of unsalted gelatin powder (12 g)
3/4 cup of sugar (135 g)
1/4 cup of Porto wine (60 ml)
For the sauce
1 cup of natural yogurt (200 g)
1/2 cup of sugar (90 g)
1 cup of mint leaves (40 g)
1/2 cup of heavy cream (120 ml)
Grease a 16 cm diameter and 7 cm height mold with oil. Reserve
In a blender, puree the strawberries until smooth
Transfer to a bowl and reserve
In a small saucepan, sprinkle the water over the gelatin powder and let it hydrate (approximately 3 minutes)
Heat over low heat in a bain-marie, stirring constantly with a wooden spoon, until dissolved (approximately 2 minutes)
Transfer to the bowl with the strawberry puree, add the sugar and Porto wine, and mix
Place in the reserved mold, cover with plastic wrap, and refrigerate until firm (approximately 6 hours)
Prepare the sauce: In a blender, blend the yogurt with the sugar and mint leaves until creamy (approximately 1 minute)
Transfer to a bowl, add the heavy cream, and mix until homogeneous
Cover with plastic wrap and refrigerate
Unmold the jell in a plate, distribute the sauce around it, and serve immediately
273 calories per serving.
